Instant Pot Acorn Squash
Love the idea of adding more veggies like squash to your diet but think it’s too much work? Not when you use your Instant Pot! This Acorn Squash cooks up perfectly under pressure in only 5 minutes! Add your own favorite toppings!
Highlights
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Have you tried acorn squash? It’s a delicious winter squash packed with all kinds of vitamins and minerals.
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Acorn squash is pretty mild in flavor with a bit of a buttery sweet taste. If you or your family have a hard time eating other types of squash, chances are you’ll like this one.
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Because it is so mild, you can pair it with a wide range of things. From a simple pat of butter and salt to stuffing with sausage and cranberries, acorn squash is super versatile and super easy to make in the instant pot.
Ingredient Notes
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An acorn squash will be mostly dark green with a bit of orange coloring
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Look for a squash that is firm with no soft spots
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Also look for one that is dull in appearance
Preparation Notes
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Acorn squash is easy to prepare as long as you have a well sharpened knife.
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Carefully cut the squash in half from stem to tip
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Scoop out all strings and seeds and it’s ready to cook
Equipment Notes
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Steamer basket or rack
Recipe Notes
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You’ll need at least 1 cup of water for the Instant Pot to come to pressure and cook properly
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It will take about 10 minutes to come to pressure
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Once it’s done cooking, let it sit for 5 minutes then release the remaining pressure
How To Store Leftovers
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Let cool completely then store wrapped tightly in fridge up to 3 days
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Cut cooked squash into cubes and freeze for 2 hours in a single layer on a baking sheet, then transfer to baggie and freezer for up to 3 months
Related Recipes
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Stuff with some tasty taco meat or serve alongside a tasty grilled steak!
Instant Pot Acorn Squash
Love the idea of adding more veggies like squash to your diet but think it’s too much work? Not when you use your Instant Pot! This Acorn Squash cooks up perfectly under pressure in only 5 minutes! Add your own favorite toppings!
Add to Collection
Equipment
- Steamer Basket
Ingredients
- 1 acorn squash
- 1 cup water
Instructions
- Cut squash in half and remove all seeds
- Add water to instant Pot and add trivet
- Place squash cut side up on trivet
- Add lid, seal and set to high pressure for 5 minutes
- Once cooking time has completed, turn valve carefully to release remaining pressure
Notes
- You’ll need at least 1 cup of water for the Instant Pot to come to pressure and cook properly, approx. 10 min.
- Let sit for 5 minutes, release remaining pressure
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Let cool completely, store wrapped tightly in fridge up to 3 days
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Cut cooked squash into cubes and freeze for 2 hours in a single layer on a baking sheet, then transfer to baggie and freezer for up to 3 months
Nutrition
Calories: 86kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 748mg | Fiber: 3g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg
Servings: 2
Calories: 86kcal